They’ll tell you about yellow flowers and siliquas, but for me, the main feature is that hit—the sharp, pungent heat that climbs up your nose when you temper it in oil. That’s the soul of my cooking. In my kitchen, Brassica isn’t a botany lesson; it’s the mustard oil smoking in my kadhai, the base without which my shorshe ilish fish curry is just… sad. My life says the real feature is how it makes your eyes water and your food come alive.
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